Roasted Apple & Squash Crumble

Crumble desserts have long been a cozy staple of American home baking, especially when orchards and gardens overflow in fall. This version roasts Honeycrisp apples with butternut squash, maple, and warm spices before a buttery oat topping turns golden and crisp.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 48g carbs
• 13g fat
• 3g fiber

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Ingredients

• 2 cups cubed butternut squash
• 3 medium Honeycrisp apples
• 1 tbsp lemon juice
• 3 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp fresh thyme leaves
• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/3 cup brown sugar
• 6 tbsp cold unsalted butter
• 1/8 tsp pinch of salt
• 1/3 cup chopped toasted pecans

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch oven-safe skillet or baking dish. Peel and cube the squash into even bite-size pieces so they roast at the same rate as the fruit.
2. 2Core and slice the apples into thick wedges, then toss them with the squash cubes, lemon juice, maple syrup, cinnamon, nutmeg, and thyme until every piece is lightly coated and fragrant.
3. 3Spread the fruit-and-squash mixture in an even layer in the prepared skillet. Roast uncovered for 18 to 20 minutes, stirring once halfway, until the edges begin to caramelize and the squash is just tender when pierced.
4. 4While the filling roasts, combine the oats, flour, brown sugar, and salt in a medium bowl. Cut the cold butter into small cubes and work it in with your fingertips until the mixture forms coarse, pea-size clumps that hold together when squeezed.
5. 5Fold the toasted pecans into the oat mixture so they are evenly distributed through the crumble topping.
6. 6Remove the skillet from the oven and scatter the crumble mixture generously over the hot fruit, leaving a few gaps so steam can escape and the juices bubble up.
7. 7Return the skillet to the oven and bake for another 22 to 25 minutes until the topping is deep golden and crisp and the filling is bubbling vigorously the edges.
8. 8Let the crumble rest for 8 to 10 minutes so the juices thicken slightly. Spoon into bowls while still warm, letting the roasted squash and apple juices mingle with the crunchy oat topping.